Chinese Lemon Fish Stir-Fry

Step 1. Start the rice: Cook the rice according to packet instructions. Rinsing it first gives you fluffier, less sticky results. Keep warm while you prepare everything else.

Step 2. Make the lemon sauce: In a small bowl, whisk together the soy sauce, cornflour, lemon zest, lemon juice (from the whole lemon, about 3 tbsp), and 3 tbsp of water until smooth and lump-free. Set aside — the cornflour will settle, so give it a quick stir again just before using.

Step 3. Stir-fry the fish: Heat 1 tbsp of oil in a wok or large frying pan over high heat until shimmering. Add the fish in a single layer and cook undisturbed for 1 minute, then gently stir-fry for another 1–2 minutes until just opaque and cooked through. Transfer to a plate and set aside.

Step 4. Stir-fry the vegetables: Add the remaining 1 tbsp of oil to the pan. Add the carrot and broccoli first and stir-fry for 2 minutes, then add the bell pepper and cook for another 1–2 minutes until everything is tender-crisp and lightly charred at the edges.

Step 5. Bring it all together: Return the fish to the pan and pour in the sauce. Toss gently over high heat for 30–60 seconds until the sauce thickens and coats everything in a glossy glaze. Taste and adjust with a little extra lemon juice or soy sauce if needed. Serve immediately over the steamed rice.